Sourdough Chocolate Cobbler

You're going to love this indulgently rich chocolate self saucing pudding - it's like the best crinkle top brownie, swimming in a rich, fudgy chocolate sauce. Grab your sourdough starter and get ready to fall in love!

Course Dessert

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 30

Total Time 45

Servings serves

Calories 4677kcal

Equipment

Baking Dish (see notes for size)

Ingredients

110 g Butter (1 stick)
200 g Sugar
30 g Cocoa Powder (unsweetened)
225 g All Purpose Flour
10 g Baking Powder
200 g Milk
10 g Vanilla Extract
150 g Sourdough Starter (or sourdough starter discard)
100 g Semi Sweet Chocolate Chips

Topping

330 g Sugar
40 g Cocoa Powder
480 g Boiling Water

Instructions

Preheat your oven to 180C (350F). Mix together the sugar and cocoa powder for the topping and set aside. Put the kettle on to boil some water.
Take your baking dish and place the butter into it. Put the dish into the oven and allow the butter to melt.
While your butter is melting, add the sugar, cocoa powder, all purpose flour, and baking powder to a batter bowl and mix thoroughly.
Then add the sourdough starter, milk and vanilla extract on top and mix until a thick batter forms. Add the chocolate chips and stir them through so that the chocolate chips are well distributed. Set this aside.
Remove the dish with the melted butter from the oven and carefully spoon the batter mixture over the melted butter. Do not stir the batter into the butter!! Just like sourdough butter swim biscuits, it needs to sit on top of the butter.
Now, grab the sugar and cocoa powder mixture you prepared earlier and sprinkle this over the top of the batter in a thick layer. Do not stir it in, let it sit on top of the batter (it's ok if some of it falls down the sides into the pool of melted butter).
Take the boiling water and a spoon. Hold the spoon with the back of the spoon facing up and gently and carefully pour the boiling water over the back of the spoon onto the batter so that it sits on top of the batter. You don't want the water to mix with the batter and do not stir it. The spoon helps to ensure the water doesn't penetrate the batter too much.
Bake the sourdough chocolate cobbler at 350F (180C) for around 35 minutes. Remove from the oven once done and allow it to sit for around 20 minutes so that the sauce thickens and it's not so hot. The cake will sink down a little too as it cools.
Serve it warm with vanilla ice cream.

Notes

Baking Dish - I've used my Emile Henry 1.8L baker which measures 9" x 11". If you want the cobbler to be more spread out and not risk it overflowing in the oven, use a 9" x 13" baking dish. I prefer it in a smaller dish because I love that it gives me a thicker sponge cake. I've baked this recipe many times in the smaller baking dish and it doesn't overflow, but it comes close. It's totally up to you! But I do recommend lining the base of your oven just in case - you don't want the sauce to leak and bake onto the base of your oven.

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